Winter Farmer's Market

It's been over six weeks since our last winter delivery from Ridgeland Harvest, our CSA. We have a some carrots, beets and turnips left; a smattering of onions, one last bag of potatoes and beautiful garlic. The radishes and squash are long since eaten.  But more winter vegetables are still plentiful for us because of winter farmer's markets that linger into February.

What kind of food can you possibly find in the dark, cold days of mid-winter? Cabbage and onions, meats and eggs, root vegetables - and best of all - greens are still coming our way. We went down to Madison's market on Saturday and found sweet microgreens and frost-touched spinach, more squash and onions, a great cabbage and more of our new addiction - beauty heart radishes.

There were also potatoes, onions, garlic, mushrooms, beets, rutabagas, delicate lettuce, sunflower oil and all the wonderful winter-keeping root vegetables that can sustain you and are marvelous in soups and stews.

Root vegetables like turnips and rutabagas have been a revelation to us over the last few years. The waxed roots at the stores were always a little disgusting. So never purchased, never eaten.  Now that we have access to these roots through our CSA and winter markets, we've embraced them and found their rich flavor and high vitamin content a welcome addition to our winter eating. I'll share a recipe or two over the coming weeks to motivate you - and hope you share your favorites with me!